Skip to main content

Peerkangai/Ridge gourd(Chinese okra) Poricha Kootu



For the final day of Blogging Marathon#28,made a simple and flavorful kootu which is often made in our households.
 As this kootu is very light and healthy,it is given a the time of postpartum period.The same recipe can be followed for veggies such as snake gourd,broad beans,French beans,egg plant. Now off to the recipe.............................




Ingredients

IngredientQuantity
Rigde gourd/peerkangai 2(chopped )
Moong dhal/paasiparuppu1/3cup
Onion/vengayam1(small size)
Turmeric powder/manjal podi1/4tsp
Salt1tsp
Oil2tsp


To roast and grind 

IngredientQuantity
Coconut(grated) 1/4cup
Channa dhal/kadalaparuppu1tsp
Coriander seeds/varakothamalli1tsp
Cumin seeds/jeergam1/4tsp
Pepper corns/milagu1/8tsp
Red chilly/varamilagai2nos.

For the tempering


IngredientQuantity
Mustard seed/kadugu1/2tsp
Urad dhal/uluthamparuppu1/2tsp
Red chilly(broken)1
Asafoetida/perungayama pinch
Curry leaves/karivepillai 5 leaves



Method
  • Cook the dhal in the pressure cooker for 2 whistles or till it becomes soft and mushy.
  • Heat a tsp of oil in a pan and roast the ingredients to a golden color and a nice aroma comes out.After cooling grind it to a fine paste and keep it aside.
  • In a pan add the chopped ridge gourd and onion,add the turmeric powder,salt.Sprinkle enough water and cook it covered.
  • Add the cooked dhal and the ground paste,cook it till the raw smell goes off.
  • In a small pan heat the remaining oil do the tempering and add it,mix it well.
  • Kootu is ready.
  • Serve it with white rice and pappad.

Enjoy............................................................
  • This kootu can be made with toor dhal also,but tastes good with the moong dhal.
  • Peel the harder part of the skin in the ridge gourd,I keep it with the soft skin.
Check out my fellow bloggers in Blogging Marathon#28.




Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more